Beef Liver Pate with Beef Heart (Dairy Free)
500 Gr Grass-Fed Beef Liver
250 Gr Grass-Fed Beef Heart (remove fat - for consistency)
190 Gr Grass-Fed Ground Beef
190 Gr Lard
2 Tsp Salt
1/2 Tsp Pepper (15 grinds roughly)
1 Tsp Basil
¼ Tsp Ginger
¼ Tsp Onion Powder
¼ Tsp Garlic Powder
½ Tsp Thyme
½ Tsp Sage
1 C Beef Broth (from boiled liver/heart/ground)
Bring heart to a boil, remove foam, then reduce heat and simmer for about 2 hours (or until tender). In a separate pot, bring liver/ground to a boil, remove foam, reduce heat then simmer about 20 minutes (or until tender). Save broth from both. Place meat, fat, broth, and spices in food processor and process until smooth (or desired consistency). Place in fridge. Enjoy!
You can freeze the rest of the broth to use in other recipes.
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ReplyDeleteHere's another recipe I have used with success. Saute a couple of onions in a half a stick of butter for about 15 minutes then add some garlic and safety for another 5 -7 minutes. Remove the onions and garlic but leave as much of the drippings in the pan as possible. Add evenly portioned pieces of liver and heart along with some fresh time. Cook until heart and liver are done. Let it cool and put everything in food processor along with salt, pepper, a couple of tablespoons of Allspice. Blend until smooth and put into a loaf pan lined with parchment. Refrigerate overnight. Easy to slice and even freeze.
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